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We offer a range of classes for the home baker as well as for chefs. Our one day class will teach y

06/01/2024

Sourdough pasta. Another delicious way to recycle your sourdough starter discard and make your pasta easier to digest!
And it also works with an active bubbly starter!

Many thanks to Karen -one of our most faithful student who never bought a loaf of bread since she joined our class✌🏼- for the inspiration!
Thanks always to Emma and Pat for the tasty flour 💯 Irish 🌾
And last but not least thanks to papa Noël! Nelle is delighted with her pasta machine!

Here's to a year of many pastabilities!
Wishing everyone an inspirational 2024 ! 💛

07/12/2023

'Tis voucher season! 🎄💝

Last days to order a voucher for your loved one's Christmas stocking....and ....get beautiful loaves of healthy sourdough on your table all year around! 😎🌾

DM me here or order on www.wellbread.ie

01/12/2023

Trying new toppings for tomorrow 's sourdough focaccia, on the menu of the last class of the year!

First focaccia is filled with Wicklow baun brie , apple and rosemary freshly picked from outside the garden and soaked in a very tasty olive oil.

Second one with fresh leeks, ricotta and thyme.

Trust me it's delicious!! 🌾

2024 class dates are up and already filling!

🎄It is also Xmas vouchers season🎁 if you know anyone whose dream is to bake real bread, one that you can actually digest and that contains all the goodness that gives its delicious natural flavours.🌾 💝

Pm me here or visit www.wellbread.ie for more information on the class content.

11/10/2023

Germination test. 🌱 🌾
Evaluating the germination rate of our seeds of ancient wheat varieties that missed a season due to adverse weather conditions last autumn.

It is pretty wet again at the moment, yet the seeds look full of vitality and ready to break their dormancy, sprout, and yield more seeds.

Here’s to hoping for a substantial dry spell soon enough to get them into the ground safely 🍀

10/09/2023

Did you know that the best way to increase hydration is to EAT water rather than simply drink it?
Fresh cucumbers are a game-changer! They're more than 95% water, and it's not just any water, it's rich water! (Yes, my daughter asked the same question, "Mom, how can water be rich?" 😉)

Water from food flows through your system slowly, ensuring absorption instead of a quick bathroom break.
Plus, cucumbers are loaded with essential micronutrients like bone-boosting vitamin K, 💪🏾🦴 minerals and antioxidants.

And if you are growing more cucumbers than you can munch on.... team them up with tomatoes, peppers and.... sourdough bread crumb to drink a lovely gaspacho cold soup. Perfect way to cope with the current Spanish temperatures and at the menu of our summer bread class lunches! 💃

15/08/2023

and and myself are happy and proud to be part of !

There are 4 places left on our early afternoon event dedicated to the art and science of sourdough bread-making, natural wine, and sustainable agricultural practices in Cork's most iconic pub,

https://www.wellbread.ie/event-details/sourdough-wine-harvest-a-highlight-of-the-cork-on-a-fork-festival-extra-session

A chance to discover a new approach to baking that enhances digestibility, elevates nutritional content, and celebrates the rich flavors of this ancient culinary tradition.

You will taste delightful bread creations with exceptional natural wines, lovingly crafted from sustainably grown grapes, reflecting the terroir and the dedication of passionate winemakers and gain a deeper understanding of how our food choices can positively impact our well-being and the environment.

Time to get ready for a feast of fun this week (Aug 16th-20th) as Cork City Centre transforms into one big food festival!
Check out the menu of the festival with more than 100 events from food trails to cooking demos, tastings, talks, and family fun, there’s something for all tastes!

See www.corkonaforkfest.ie.

03/08/2023

Taking proper care of your sourdough starter is essential if you want to consistently bake beautiful loaves of bread!

Some people even go as far as giving their starter a name 🙂. Personally, I see my starter for what it truly is—a SCOBY, which is short for Symbiotic Culture Of Bacteria and wild Yeast … and these micro-organisms, just like any living beings, need nourishing food to thrive and stay happy. 🌾

Maintaining your starter at an optimal temperature is also crucial, and room temperature usually works just fine.

The only bit of disagreement between wild yeast and bacteria is that the latter are anaerobic, meaning they don't require oxygen to live, although they can tolerate it. To strike the right balance, it's best to keep your starter in a partially sealed jar, allowing some oxygen for the yeast to breathe.

A helpful sign that your starter is doing well is when you see it double in volume at its peak, compared to right after you've fed it. Simply mark the jar right after feeding and keep an eye on it until it reaches its peak before it starts to recede. Understanding the life cycle of your starter and meeting its needs is the very first and most important step in improving your sourdough baking skills.

⭐There are only 2 places left on the next class, Saturday the 12th of August! ⭐
No previous experience is necessary. Whether you're a beginner or an experienced baker, our classes are designed to elevate your bread-making skills.
Visit www.wellbread.ie for more information.😎

13/07/2023

I'm thrilled to highlight 🌾SEEDS🌾, my baking partner Ben Lebon and his sister in law, Ingrid Kelly's new and only bakery in Kinsale, where they showcase the art of handcrafted, slow-fermented, real sourdough bread.

Their dedication to delivering exceptional quality bread and pastries has already earned them a well-deserved acclaim within the community after only a few weeks in business.

As a passionate teacher of sourdough classes, I couldn't be more proud to see Seeds embracing the same principles, as well as using organic locally sourced flours. By doing so, they not only support our local farmers but also ensure that every bite is bursting with flavour and goodness. 🌾

At Seeds, every loaf is hand mixed and allowed to ferment slowly at ambient temperature , which process is quite familiar to my former students :) This approach inspired by the latest research in bread and nutrition results in bread that is not only delicious but also nourishing and gentle on the digestive system.

So make sure to visit Seeds bakery and experience the natural flavours and health benefits of its sourdough bread firsthand. 🌾 💛

21/06/2023

Our sourdough version of Khachapuri stole the show at last weekend's class.
Inspired by a fellow wwoofer's recommendation from his trip to Georgia, we decided to give this popular dish a try, with Irish flour and sourdough and it did not disappoint! It is essentially a multi-cheese stuffed crust pizza that is incredibly delicious...

To wrap up the class, we treated everyone to our nicely tangy sourdough crepes— made by bringing our discarded starter to a crepe-like consistency— paired with a glass of our own natural cider or kombucha. Never enough of probiotics 😉

Well done to everyone who joined us and made this class a success! Now it's time to "spread the bread" and share the joy of your sourdough creations far and wide!

If you've always been tempted to bake your own sourdough bread and dive into the fascinating world of fermentation, wait no longer. Join us .ie :)🌾🌾

17/04/2023

Another wonderful class was hosted at the weekend. Well done to all the students and best of luck on your sourdough baking journey!

Our crozier blue cheese (Co.Tipperary) and homegrown beetroot sourdough tart was again a big hit and as always we had many requests for the recipe.

So here it is…

Slowly caramelise loads of onions until golden and very soft, add some of your local honey and deglaze with some natural cider.

Slow roast a few whole beetroot with skins on :)

Precook your sourdough base (just save a bit of your dough after bulk fermentation). Here I fermented some stoneground Irish wheat with a wholemeal rye starter.

Spread the onions, display finely sliced peeled beetroot in a spiral shape, sprinkle some blue cheese and walnuts or pine nuts
Back in the oven for a few mins

Enjoy with some fresh leaves!

There are so many sourdough recipes to play with on your baking day 😎 stay tuned!

08/03/2023

Porridge & seeds sourdough aka the sandwich loaf.

This is a loaf I introduced to yesterday’s private class.

It is made by fermenting whole oat flakes, flaxseeds and wholemeal rye flour with traces of a wholemeal rye starter and 120% hydration for at least 24h (up to 72h) at room temperature. I then used this prefermented mash as a starter to ferment the beautiful white wheat flour, grown and milled by Pat and Emma . 🌾

I used 400g of the porridge starter for 500g of flour, 400g of water and only 6g of salt. No need to knead, a couple of folds and 4 hours later (usually 3 but it was pretty cold outside yesterday!) I rolled all of the dough and put it in a greased tin for another hour or so at ambiant temperature.

The loaf turned out beautifully moist as the fibres of the whole grains and seeds have been sufficiently hydrated. The long fermentation allowed a little bit of acidity to develop which is essential to release the minerals and other micronutrients from the matrix of the grain, which in turn makes them available for our body to absorb.

This is essentially what happens during germination when, given the correct conditions of acidity and hydration, all the nutrients of the seed are released, resulting in the growth of the new plant!
Always good to relate and study the natural fate of the seed to deepen our understanding of sourdough baking :)

I will post a video of this method next week for you to try out! Stay tuned 🌾

26/02/2023

Well done to all who took part in this weekend's class!

A beautiful crisp February day ideal for baking nicely slow fermented sourdough loaves.

It is always heartwarming to see such enthusiasm shown for learning how to make bread that is not only good, but good for you! 🌾💛

Address

Ballinhassig
T12XN7D

Website

http://www.wellbread.ie/

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